Whole Wheat Chocolate Chip Cookie Bars

How many chocolate chips is too many chocolate chips? Asking for a friend. Chocolate Chip Cookie Bars are a dense, chewy version of the classic dessert that are just as delicious, if not more!

So I’m not that much into regular cookies. I mean, I love them of course. Who doesn’t love a good warm freshly baked cookie? But they’ve got SO MUCH brown sugar in them, its just… repulsive. Just reading that ingredient list makes me cringe.

And then there’s all that all-purpose flour and sugar in the chocolate chips, which simply adds to the mess.

I’d really been wanting to try a normal cookie recipe though, so I made this lightended down version:

• Whole Wheat Pastry Flour All-Purpose Flour
• Stevia Brown Sugar
• Stevia-sweetened Chocolate Chips Regular Chocolate CHips

Perfectly soft, buttery and chocolate-chippy, but with whole grains and no sugars! 

If you’re still skeptical, I scaled down this recipe and made it for a friend just yesterday morning, and she loved it. So at least it isn’t just me.

Whole Wheat Chocolate Chip Cookie Bars

Print recipe Pin Recipe

Prep Time5 minutes mins

Cook Time18 minutes mins

Total Time23 minutes mins

Servings: 16 2×2” bars

Calories: 154kcal

Course: Dessert

Cuisine: American

Chocolate Chip Cookie Bars are a dense, chewy version of the classic dessert that are just as delicious, if not more! With this whole wheat and stevia version, you can get your fix light and healthy too.

Ingredients

• 1½ cup Whole Wheat Pastry Flour
• 1½ tsp Baking Powder
• ¼ tsp Salt
• ¾ cup Unsalted Butter, Softened, 158g
• 1½ Tbsp Stevia Sweetener, ¾ cup sugar worth (Use your brand's Conversion Chart)
• 1 Egg
• 1 Egg White
• 1 Tbsp Vanilla Extract
• ¾ cup Chocolate Chips, Stevia Sweetened, 158g

Instructions

• Preheat oven to 350°F (325°F for glass pan)
• Line a 8 x 8” brownie pan with parchment paper (leave some overhang to lift out of pan later.
• In a small bowl, combine flour, salt and baking powder and mix.
• Whisk butter and sweetener in a large bowl until fluffy.
• Add egg, egg white, and vanilla and beat.
• Add dry ingredients to wet and mix well.
• Fold in chocolate chips, reserving about 2-3 Tbsp.
• Transfer dough to prepared pan and press down. Top with remaining chocolate chips.
• Bake for about 18 minutes or until edges are golden brown.
• Cool for 5 minutes, then remove from pan. Transfer to wire rack to cool completely.
• Cut into slices and enjoy!

Notes

Recipe adapted from Dessert for Two.

Storage:

• Fridge: 1 week in an airtight glass container.
• Freezer: 3 months in a freezer-safe resealable zipper bag.

Product Recommendation:

• Lily’s Dark Chocolate Baking Chips

Nutrition:

• Servings: 16 2×2” bars | Serving size: 1 bar
• Calories: 154kcal
• Fat: 11.4g | Saturated fat: 7.5g
• Carbohydrates: 15.9g | Fiber: 3.5g | Sugar: 0g
• Protein: 2.6g